Culinary Essentials Course Syllabus

Instructor: Mrs. Julie Tommer Course Number: 16052 Credits: .5 Course Description: The Culinary Essentials class will be included in four pathways. The pathways will include Restaurant, Event Management, Lodging, and Travel & Tourism. Because of this the course was designed to give a through overview to the foodservice portion of the overall industry. Topics taught in the course include the investigation of various cooking methods, the use of herbs and spices, the preparations of stocks, soups, and sauces, garnishing techniques, and basic baking techniques. If a school wants to focus their development on the restaurant pathway they may choose to add more culinary competences to the class, to provide a more in depth review of certain skills. The educators and industry representatives that reviewed this course would recommend the following competences be added.

Resources: Culinary Essentials by Johnson & Wales Serv Safe Exploring Professional Cooking Various You Tube videos Various recipe books Kansas Career Pipeline

Expectations: Grading Scale: 90 to 100 A Be to class on time, ready to start 80 to 89 B Have all material ready, including homework 73-79 C Respect yourself and others 68-72 D Ask questions in a polite manner 0-67 In-progress

Evaluation Information  Unit Exams are equivalent to approximately 40% of grade  Daily work is equivalent to approximately 40% of grade  Extended learning activities and projects are equivalent to approximately 20% of grade o Recipe Writing o Food Borne Illness project o Garne Manger Lab o Baking Labs o Serv Safe